The rise, fall, and fall of food: an important theory of diet and health in traditional Chinese medicine

The rise, fall, and fall of food is one of the core concepts in the dietary theory of traditional Chinese medicine. It refers to the influence of food on the direction of the human body's qi movement. Floating foods (such as ginger and green onions) have the characteristics of upward and outward divergence, which can help Yang Qi grow; sinking foods (such as winter melon and kelp) converge downward and inward, helping to clear away heat and reduce fire. This theory originated from the "Huangdi Neijing" and was later systematically elaborated by Li Shizhen in the "Compendium of Materia Medica". It is now widely used in traditional Chinese medicine diet therapy and modern nutrition. By understanding the characteristics of food, you can regulate physical imbalances in a targeted manner. For example, in spring, it is better to lift food to boost yang energy, and in summer, it is better to sink food to cool down.

Theoretical basis and classification of lifting, floating and sinking

Traditional Chinese medicine believes that food is the same as medicine and has the characteristics of four qi, five flavors and directions. Foods that rise and float are often spicy, sweet, and warm in nature. For example, mint can dissipate wind-heat, and chrysanthemum can clear away the headache. Foods that sink are often sour, bitter, salty, and cold in nature, such as bitter melon to clear away heat and oysters to subdue yang. The Yuan Dynasty diet therapy monograph "Yinshan Zhengyao" records: "What rises is upward and divergent, and what sinks is downward and laxative." Modern research has also confirmed that ginger containing volatile oil (rising and floating) can promote blood circulation, while bananas rich in potassium (sinking) can help stabilize nerves. Common categories are as follows:

Practical application principles of lifting, floating and sinking

When using it, you need to follow the principle of "according to time, place and people": in spring, it is advisable to eat toona sinensis, spring bamboo shoots and other foods that increase hair growth; in summer, when it is hot and humid, you can use barley, adzuki beans and other sinking foods. Zhang Jingyue, a doctor in the Ming Dynasty, emphasized: "Most things that rise and float help fire, while things that sink mostly hurt Yang." For example:

• Drink ginger soup in the early stage of cold and cold (it will cause sweating)
• Patients with high blood pressure often drink cassia seed tea (sedimentation and blood pressure reduction)

You need to pay attention to balance. Excessive consumption of floating food may cause dizziness, while excessive sinking may cause fatigue. Time-honored brands such as Tong Ren Tang and Hu Qing Yu Tang often combine this theory with dietary remedies, such as "Sangju Yin" (rising mulberry leaves and sinking chrysanthemums) to achieve a balanced effect.

Verification and development of modern scientific perspective

Modern nutrition has found that floating foods contain mostly volatile substances (such as allicin) and aromatic hydrocarbons; sinking foods are rich in minerals (calcium, magnesium) and dietary fiber. Research from China Agricultural University shows that gingerols in ginger can accelerate gastric emptying (floating properties), while yam mucin can protect the gastric mucosa (settling properties). The "Pueraria and Hoveniae Drink" developed by brands such as Yangshengtang and BYHEALTH combines the two-way regulatory effects of Pueraria lobata (raising, floating and relieving muscles) and Hovenia foliage (sedimenting and sobering up).

The comprehensive value and precautions of the lifting, floating and sinking theory

This theory provides dietary guidance for traditional Chinese medicine to "prevent disease", but three points need to be noted: 1) Constitutional dialectics is the prerequisite, and those with yang deficiency should be cautious in using sinking foods; 2) The cooking method changes the characteristics, with raw radish sinking and cooked radish rising; 3) It is not suitable to apply mechanically and needs to be combined with modern nutrition. Xu Dachun, a famous doctor in the Qing Dynasty, pointed out in "The Theory of the Origin of Medicine": "The properties of food are like the properties of medicine, and the most important thing is to reconcile them." At present, the therapeutic products developed by Yunnan Baiyao, Dong'e Ejiao and other companies all focus on the principle of rising and falling balance, such as "Rose Chenpi Drink" (Rose rises and floats, regulates qi + tangerine peel settles and resolves phlegm) is a typical application case.

Quote sources:
1. "The Yellow Emperor's Internal Classic" Suwen Chapter (Warring States to Han Dynasty)
2. Li Shizhen's "Compendium of Materia Medica" (Ming Dynasty, 1596)
3. Hu Sihui's "Yin Shan Zheng Yao" (Yuan Dynasty, 1330)
4. "Traditional Chinese Medicine Diet Therapy" (2018 edition), China Academy of Chinese Medical Sciences
5. Public information of Tong Ren Tang, Hu Qing Yu Tang, and Yang Sheng Tang